机译:精油熏蒸处理抑制纽扣蘑菇(姬松茸)褐变和保质
College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, PR China;
College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, PR China;
College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, PR China;
Button mushroom; Essential oil; Browning; Microbiological quality; Storage life;
机译:熏衣草(Lavendula angustifolia Mill。)精油对风干切片蘑菇(姬松茸)的品质保存
机译:富含两种不同精油的黄ga胶涂层的功效可以减缓蘑菇的酶促褐变和衰老。
机译:在
机译:纳米包装材料对扣式蘑菇贮藏过程中抗氧化酶活性和生理特性的影响
机译:评价栽培蘑菇中的麦角硫因和其他抗氧化剂以及影响双孢蘑菇中麦角硫因的因素。
机译:富含两种不同精油的黄ga胶涂层对扣菇(褐蘑菇)酶促褐变和衰老的抑制作用
机译:富含葡萄状胶涂层的效率为两种不同精油的酶促褐变和衰老的按钮蘑菇(Agaricus Bisporus)